Preheat oven to 400 degrees F. Sprinkle both sides of salmon fillets with salt and pepper, and place on a baking sheet sprayed with nonstick cooking spray. Bake for 10 to 12 minutes.
In the meantime, heat an outdoor grill or indoor grill pan (you can also use a cast-iron skillet heated to medium-high on the stove top). Brush both sides of pineapple rings with canola oil, and place on grill or in skillet for 2 to 3 minutes per side, or until caramelized. Carefully turn rings over and cook on other side for 2 minutes. Remove from heat and cut into bite-sized pieces.
Combine grilled pineapple with jalapeno, grated garlic, scallions and cilantro. Sprinkle with salt, pepper and paprika, and stir. Serve the pineapple salsa on top of the salmon.
Green Tea Coconut Rice
- 2 cups brown jasmine rice
- 1 cup water
- 2 cups coconut milk
- 1 teaspoon salt
- 1 green tea bag
- 1/2 cup unsweetened coconut flakes
Preheat oven to 350 degrees F. Sprinkle coconut flakes on a large cookie sheet. Toast coconut for 7 to 10 minutes, tossing gently periodically, or until coconut flakes turn a light brown. Keep a close eye on the coconut, as it can burn easily.
In a large pot, bring water, coconut milk and green tea bag (tie green tea bag to the side of the pot for easy removal later) to a boil. Add 1 teaspoon salt. Add jasmine rice and bring back to a boil. Cover with a tight-fitting lid and reduce heat to a low simmer. Cook for 40 minutes. Remove rice from heat with the lid on, and allow to sit for 15 to 20 minutes. Remove green tea bag, and fluff rice with a fork. Sprinkle with toasted coconut, and stir to combine.